Pile the butternut squash into a medium, heavy saucepan or dutch oven. Add the olive oil and season with salt. Cover the pan, and place it over medium high heat. Occasionally lift the lid to stir, but you want the butternut squash to rapidly saute and steam in the oil. Cook until the squash is very tender, about 15 minutes. Make sure the squash doesn't burn; adjust the heat as needed.

Off the heat, use a potato masher to crush the squash to a very soft mash with no large chunks. Return the purée to medium heat. Pour in the cream and let it sit until it bubbles. Then stir it in. Add more salt or cream as needed.

We make a version of this that was taught to me by a Trinidadian friend. It involves a bit less oil and a lot more garlic, but the technique is the same. We eat it with roti and it is the perfect light meal.

This is such a terrific recipe! I made it the other night, to go with the contest-winning Mujaddara. I wanted something with color and a bright flavor, but didn't want anything complex that would compete with the Mujaddara. This was perfect. (I also served chard, wilted briefly in a little olive oil with shallots, leek and garlic.) I don't care if it's spring. I'm making this again, soon. It's so good, and ridiculously easy. Thank you!! ;o)

Oh, God, I've spent years avoiding peeling a squash. Even looking at this, I thought, "well, what if you just oil it and roast it and then scoop it out?" That's how I make squash soup, which is basically thinned-out puree. But this takes 15 minutes, and roasting takes an hour, and I can't even niggle about the peeling time, because it's not that much more than the cutting and scooping time, plus oven heating not needed here. Damn. Now I have to try it. I'm sure I'll thank you, especially if there are any nifty squash-peeling tips.

What herbs do you like with butternut squash? I've made this infusing the oil with fresh bay leaves and fresh marjoram before cooking the squash, but am looking for other ideas. (I also did bay + cinnamon stick, then topped with a touch of pecorino when serving, and that was excellent, by the way.) Thank you so much, everyone. ;o)